Squash and Ginger Soup

The pumpkin family has many nutrients and vitamins, it is also an excellent source of beta carotene which your body uses to turn into vitamin A. This is a Paleo friendly recipe and very rich in flavours!

For the recipe you will need:

1 tbsp coconut oil

300ml boiling water

500g organic pumpkin/squash

2 fresh crushed garlic cloves

1 chopped small onion

5cm fresh grated ginger

olive oil, thyme, salt and pepper.

Directions :

In a saucepan add coconut oil, garlic, ginger, onion and cook them until they are golden brown.

Slice the pumpkin/squash into pieces (you can keep the skin if you like) and remove the seeds (do not throw them away! They are great roasted in the oven with some olive oil and sea salt)

Add the pumpkin with the others ingredients in the pan, cover with boiling water and let it boil until soft or use the pressure cooker for 15 minutes.

Once cooked mix all the ingredients together, you can use a blender stick (I don`t recommend blender because they do not support hot foods and end up cracking or breaking, which is dangerous!).